If you are planning to serve a ham for dinner this Easter weekend there are several to choose from at your butcher or supermarket meat counter.
Here are two ham recipes and a scalloped potato side dish for the holiday meal.
Whole Baked Ham
1 cooked smoked bone-in ham (about 5.5 kg/12 lb)
125 ml ( 1/2 cup) Dijon mustard
50 ml ( 1/4 cup) orange marmalade
50 ml ( 1/4 cup) brown sugar
30 ml (2 tbsp) bourbon or dark rum
Preheat oven to 160 C (325 F). If necessary, remove all skin, leaving a thin covering (about 5 mm/ 1/4 inch) of fat.
With a sharp knife, score fat in a diamond pattern into fat and insert cloves to decorate. Place ham in a shallow roasting pan, fattest side up, with 500 to 750 ml (2 to 3 cups) water. Cook for about 15 minutes per 500 g (1 lb), or until meat thermometer registers 60 C (140 F).
Meanwhile, mix remaining ingredients for the glaze. During last half hour of cooking, raise temperature to 180 C (350 F) and brush ham liberally with glaze. Add more water if bottom of pan starts to burn. Repeat glazing after 15 minutes.
When cooked, allow ham to rest for 15 minutes before carving. Use leftovers for salads, sandwiches or in a pasta dish. It can also be frozen for future meals.
Wine match: Dry Riesling.
Source: Canadian Pork Council.
Thyme and Honey Glazed Ham
1 fully cooked smoked ham, about 2.75 kg (6 lb)
125 ml ( 1/2 cup) chicken stock
125 ml ( 1/2 cup) white wine
125 ml ( 1/2 cup) honey
1 bunch fresh thyme
Salt and freshly ground black pepper
Beet and Horseradish Relish
3 medium beets, cooked, peeled and diced
15 ml (1 tbsp) white wine or cider vinegar
45 ml (3 tbsp) grated raw horseradish
2 ml ( 1/2 tsp) salt
Preheat oven to 160 C (325 F). Score surface of ham to allow for expansion, and bake for 3 to 4 hours, or until a meat thermometer placed in the thickest part of the ham registers 60 C (140 F). After 2 hours of baking, begin glazing ham and baste frequently until it is done. Let stand for 10 to 15 minutes before carving to allow juices to settle.
Makes 12 servings.
Glaze: While ham is roasting, place chicken stock, wine, honey and thyme in a saucepan and simmer for 20 minutes or until mixture begins to thicken. Strain out thyme and season with salt and pepper.
Relish: Using a hand blender or food processor, blend together beets, vinegar, horseradish and salt. Serve at room temperature as a relish with the ham.
Wine match: Sauvignon Blanc or Pinot Gris.
Source: Canadian Pork Council.
Spicy Scalloped Potatoes
30 ml (2 tbsp) butter
30 ml (2 tbsp) all-purpose flour
550 ml (2 1/4 cups) warm milk
250 ml (1 cup) shredded havarti cheese
2 ml ( 1/2 tsp) each salt and dried oregano
1 ml ( 1/4 tsp) each ground cumin and pepper
1 kg (2 lb) round red or white or Yukon Gold potatoes (about 5), scrubbed
250 ml (1 cup) chunky salsa
50 ml ( 1/4 cup) drained pickled jalapeno pepper slices (optional)
In a saucepan, melt butter over medium heat; add flour and cook, stirring, for 1 minute. Whisk in milk and cook, whisking constantly, for 3 to 5 minutes or until beginning to boil and thicken. Remove from heat and whisk in cheese, salt, oregano, cumin and pepper until smooth; set aside.
Peel and thinly slice potatoes. Arrange one-third of the slices into greased 2-l (8-inch) baking dish. Spread with half of the salsa. Repeat layers once and layer remaining potato slices on top. Pour cheese sauce over top and around sides to cover evenly and reach bottom of dish. Sprinkle with pickled jalapeno peppers, if using.
Cover with foil or lid and bake in a 190 C (375 F) oven for 1 hour. Uncover and bake for 30 minutes or until lightly browned and potatoes are tender. Let stand for 5 minutes before serving.
Makes 6 servings.
Wine match: Syrah.
Source: Ontario Potato Board.